Foodie Law

Among the titles in the Brooklyn Law School Library most recent New Books List is The Little Book of Foodie Law by Cecil C. Kuhne III (Call # KF3869 .K84 2012), the. The word “foodie” commonly refers to one who is unabashedly and unreservedly excited about food, its ingredients, and its preparation. This latest in the ABA “little books of” series examines the legal world of the foodie and is a fascinating read for anyone anxious to learn more about the legal issues that have taken place in the world of food.

The books 18 chapters cover cases with a wide range of legal issues dealing with food such as Litigating Restaurant Reviews in Mr. Chow of New York v. Ste. Jour Azur SA, 759 F. 2d 219 (2d Cir. 1985); Caspian Caviar: Spoilage from Poor Refrigeration in Fidelis Fisheries v. Thorden, 142 F. Supp. 798 (S.D.N.Y. 1956); Cooking Schools: Using the Name “Cordon Bleu” in Le Cordon Bleu v. Littlefield, 518 F. Supp. 823 (S.D.N.Y. 1981); Jewish Weddings: Failure to Serve Kosher Food in Siegel v. Ridgewells, Inc., 511 F. Supp. 2d 188 (D.D.C. 2007); Competitive Recipes: Trade Secret Ramifications in Buffets, Inc. v. Klinke, 73 F. 3d 965 (9th Cir. 1996); and Wine Sales: Shipment Across State Lines in Siesta Village Market LLC v. Steen, 595 F. 3d 249 (5th Cir. 2010). Each chapter features recipes based on the content allowing the reader to experience the material in the book first hand. The book has a fold-out “Timeline of Food” which tracks when certain food arrived in America. Both lawyers and foodies will find interesting the legal disputes over food related in this book.